Editor’s note: This is part of a series featuring small-town restaurants in Iowa, Illinois and Missouri.
Dovetail Inn is a tribute to Todd Schmitgall’s teenage son and a place where the community meets for good food.
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Todd Schmitgall waves from Dovetail Inn’s kitchen when anyone passes by.
Photo by Phyllis CoulterEditor’s note: This is part of a series featuring small-town restaurants in Iowa, Illinois and Missouri.
Dovetail Inn is a tribute to Todd Schmitgall’s teenage son and a place where the community meets for good food.
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1 C. cubed cinnamon bread
1 C. sour cream
3 cans kidney beans, drained and rinsed
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